Print

Fresh Shrimp Ceviche Recipe Easy Homemade with Crispy Tortilla Chips

fresh shrimp ceviche - featured image
Print Recipe

A quick and easy fresh shrimp ceviche marinated in citrus juice, combined with fresh veggies and served with homemade crispy tortilla chips. Perfect for warm weather and light meals.

Ingredients

Scale
  • 1 pound fresh shrimp, peeled and deveined (medium-sized)
  • Juice of 4–5 limes (about 1/2 cup)
  • Juice of 1 lemon (about 2 tablespoons)
  • 2 medium Roma tomatoes, diced
  • 1 small red onion, finely chopped
  • 1 small jalapeño, seeded and minced
  • A handful fresh cilantro, chopped
  • 1 medium ripe mango, diced (optional)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon extra virgin olive oil
  • 6–8 white corn tortillas
  • Vegetable or canola oil for frying
  • Sea salt for sprinkling on chips

Instructions

  1. Rinse the shrimp under cold water and pat dry. Cut each shrimp into bite-sized pieces, about 1/2 inch.
  2. Place shrimp in a glass or ceramic bowl and pour fresh lime and lemon juice over them, ensuring they are fully submerged. Cover and refrigerate for 20 to 25 minutes until shrimp turn opaque and firm.
  3. While shrimp marinates, dice tomatoes and mango, and finely chop red onion, jalapeño, and cilantro. Set aside.
  4. Heat 1 to 2 inches of oil in a deep skillet over medium-high heat until shimmering (about 350°F). Cut tortillas into triangles.
  5. Fry tortilla triangles in batches for 1-2 minutes per side until golden and crisp. Use a slotted spoon to transfer chips to paper towels to drain excess oil. Sprinkle with sea salt while still warm.
  6. Drain about half the citrus juice from the shrimp (leave some for moisture). Add tomatoes, onion, jalapeño, mango, and cilantro to the shrimp. Season with salt and pepper, drizzle olive oil, and gently toss to combine.
  7. Chill ceviche for 10-15 minutes or serve immediately. Adjust seasoning before serving.
  8. Serve ceviche in bowls or glasses alongside crispy tortilla chips.

Notes

If fresh shrimp is unavailable, use thawed frozen shrimp blanched briefly. Avoid marinating shrimp longer than 25 minutes to prevent rubbery texture. For a lighter chip option, bake tortilla triangles at 350°F for 10-15 minutes, flipping halfway. Adjust jalapeño heat by removing seeds or substituting milder peppers. Store leftover ceviche refrigerated up to 24 hours; keep chips separate and reheat gently in oven to restore crispness.

Nutrition

Keywords: shrimp ceviche, fresh shrimp, homemade tortilla chips, easy ceviche recipe, summer appetizer, gluten-free, dairy-free

Find it online: https://blairrecipes.com/fresh-shrimp-ceviche-recipe-easy-homemade-with-crispy-tortilla-chips/